Pre-heat oven to maximum setting. Pre-heat the grill pan or barbecue to very hot.
Slice the capsicum across the stem end to remove the base, then remove the seeds with your fingertips. Arrange the capsicums on a baking tray and place in the oven. Roast for 10–12 minutes until the skin is charred. Remove from the oven and put aside to cool.
Meanwhile, finely chop the sun-dried tomatoes. Remove the zest from the lime and the lemon and squeeze the juices. Finely chop enough thyme to give about 2 tablespoons. Combine in a bowl with the octopus and the ½ cup oil. Marinate for 10–15 minutes.
When the capsicums are cool, remove skins with fingertips. Slice the flesh into wide strips.
Place the octopus on the grill pan or barbecue and cook over high heat for 5–6 minutes, spooning the marinade over regularly.
Arrange the capsicum, rocket leaves and octopus on four serving plates. Drizzle each plate with 2 teaspoons extra virgin olive oil, season with salt and pepper, and garnish with lime or lemon wedges.
NUTRIENTS PER SERVING:
good source of vitamins A, B group, C and folate, and iodine.
The octopus can be marinated for up to 24 hours in the refrigerator. Remove from the refrigerator about 10–15 minutes before cooking.